GMPs and HACCP Training



GMPs and HACCP Course
On-Demand Online

USD$ 495.00

Course Instructor: Sonia Akbarzadeh

Contact us for help with registration


 888.406.5554 Ex. 1

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16 Hours Self-Paced Course

Accredited by the International HACCP Alliance

Detailed and Advanced Training for GFSI Schemes

Step-by-Step Implementation


Part 1: GMPs

GMPs are considered the foundation of any food safety program as they provide the necessary environmental and operating conditions for the production of high quality and safe foods. GMPs are the necessary details and stepping stones needed before any advanced programs such as HACCP, GFSI Schemes and Hazard Analysis and Risk-Based Preventive Controls can be implemented. 

This course consists of 15 Chapters that provide in-depth information about the top GMPs. Development and implementation elements such as verification and validation are included.


1) Introduction to GMPs

2) Documentation & Recordkeeping

3) Root Cause Analysis & Corrective Action

4) Personal Practices

5) Sanitation

6) Facility Design & Construction

7) Allergen Control

8) Equipment & Preventive Maintenance

9) Pest Control

10) Supplier Approval Program

11) Water Control

12) Shipping, Receiving & Transportation

13) Training Program

14) Storage & Handling

15) Recall Program

Part 2: HACCP

You will learn how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system including the 12 steps and 7 principles. This course has been developed to comply with GFSI Schemes and PCP. Successful students will earn a HACCP certificate accredited by the International HACCP Alliance.


1) Introduction to HACCP

2) Biological, chemical and physical hazards

3) Food preservation methods

4) Gain management commitment and assemble HACCP team

5) Product description and identify intended use

6) Draw and verify flow diagrams

7) Hazard analysis

8) Conducting a risk assessment 

9) Identification of CCPs

10) CCP critical limits

11) Establish monitoring procedures

12) Establish corrective action and verification 

13) Validation


-> Certificate of Participation Accredited by the International HACCP Alliance

-> Interactive detailed video lessons

-> HACCP Templates

-> Presentation Handouts

-> Quizzes at the end of each chapter

-> Stop and Go Learning 

-> Re-visit Chapters at your Leisure

-> 6 Months Access


-> Incorporate common food preservation methods

-> Develop a finished product description

-> Create steps in a process flow diagram

-> Identify hazards associated with raw materials/process steps and assign controls

-> Determine the likelihood/severity of raw material and process hazards

-> Conduct a risk assessment

-> Identify critical control points (CCPs) and define critical limits

-> Evaluate monitoring and verification procedures for CCPs

-> Describe elements of an appropriate corrective action plan

-> Evaluate validation methods for a HACCP Plan

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